29 янв. 2009 г. · As you know for a fact that they didn't die of disease, yes they would be edible BUT they won't have been bled out so the meat won't be the best .
Why is meat hung for 21 days?
Since the blood is no longer being circulated through the body, the lactic acid starts to break down the muscle and connective tissues around it. The process takes at a minimum eleven days. The longer the meat is hung, the better the flavor will be, but also the higher the chance that the meat will spoil.
What is the oldest you can butcher a cow?
Most cattle don't get past the age of two. American beef comes mostly from steers and heifers slaughtered between 18 and 24 months old. Young cattle are prized for their tenderness and mild flavor. The more highly marbled—meaning the more white dots of fat within the lean, red meat—the better.
How long is too long hanging beef?
Beef should be aged a few days before cutting. The amount of aging will depend on the amount of fat covering, desired flavor and temperature. Carcasses that have only a thin fat covering should be aged three to five days; those with more fat, five to seven days. Very little tenderization occurs after seven days.
What happens when a cow dies?
The carcass is degraded to a useful farm product (soil amendment) without the production of objectionable odors or the attraction of flies and scavenging birds or animals. Composting has been used widely for disposal of poultry and swine carcasses and more recently for successful disposal of cattle carcasses.
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